Method for preparing a coated food

Details Method for preparing a coated food Method for preparing a coated food

1995-10-02

1998-08-18

Tran, Lien

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426 89, 426293, 426305, 426577, 426575, 426557, 426615, A23L 100

Patent

active

057956065

ABSTRACT:
A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.

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Englyst et al., "Classification and Measurement of Nutritionally Important Starch Fractions", European Journal of Clinical Nutrition, 1992, vol. 46 (Suppl. 2), pp. s33-s50.

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